I look so forward to Thanksgiving; as you might have been able to tell from this blog, I really like food. I also always relish the opportunity to pardon a turkey, making me just as important as the president, really.
We were very lucky to spend Thanksgiving this year with our friends Troy and Katie, fellow vegans and amazing chefs, as well as their lovely neighbors Duncan and Diania. Diania makes an amazing avocado salsa that I’m working on getting my hands on!
Now to commence the food-porn pictures from our Brooklyn Thanksgiving, aka BKTK.
Here we’ve got some fried potato skins on the left. Just bake your potatoes, cut in half, scoop out the insides, deep fry, then top with daiya cheddar and some tempeh bacon, and finally bake for 10 minutes at 350 degrees. I also made some homemade vegan sour cream, using a recipe from Miyoko Schinner’s Artisan Vegan Cheese. On the right, Troy and Katie’s mind-blowingly good squash handpies with a chipotle cream sauce.
Roasted brussels sprouts with smoked shiitakes and roasted pecans.
I’m not ashamed to say that these candied yams are Paula Deen’s recipe, just subbed Earth Balance for the butter. Everything tastes better with bourbon in it.
Cooking is a high-intensity sport.
The Field Roast Hazelnut cranberry celebration roast is my absolute favorite protein to make as the main meal for Thanksgiving. It’s got this delicious crispy crust. Troy and Katie served ours with an orange glaze, carrot & red pepper coulis.
Keffir lime leaves soaked in gin makes for happy eaters.
This was Troy and Katie’s Pistachio olive oil cake with fig compote filling and cream cheese icing. I can’t even tell you how good it was!
We served it along with Tal Ronnen’s recipe for Oven Roasted Banana Rum Cheesecake, which I made last year too. It’s the maple rum sauce that makes it.
Troy and Katie are incredible designers and actually made our recipes into a real fancy-pants menu! They’re very talented, be sure to check out Raven + Crow Studio for more of their amazing design.
Here’s Troy grappling with the fact that there is so much pie and so little room in his stomach.
Oh, and we also made some pecan pie tartlets, which I didn’t have time to take a picture of because Troy ate them all. Anyway, recipe below.
Happy Thanksgiving everyone!
PECAN PIE TARTLETS
|6 ounces vegan cream cheese
1 cup Earth Balance, softened
2 cups all-purpose flour
1/4 cup Earth Balance, softened
|1 1/2 cups packed brown sugar
3 tsp Ener-G Egg Replacer blended in a blender with 4 Tbsp water
2 teaspoons vanilla extract
1 3/4 cups chopped pecans
1. Preheat oven to 325 degrees F (165 degrees C).
2. Line muffin tin with cups.
3. To Make Crust: In a medium mixing bowl cream together vegan cream cheese and 1 cup Earth Balance until light and fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough. Roll into 30 equal balls and press one into each greased tin so it lines the bottom and sides, like a pie crust.
4. To Make Filling: In a medium mixing bowl cream together 1/4 cup Earth Balance and sugar until light and fluffy. Blend together Ener-G and water, then add it and vanilla to mix until thoroughly blended. Stir in pecans. Fill each lined tin half full. Mixture will rise as it bakes.
5. Bake in preheated oven for 25 minutes, or until lightly browned. Let cool in tins, then use the end of a table knife to flip each tart out of its tin.